Fall and winter are a great time to utilize and experiment with dried fruits and jams from the summer. On account of having some puff pastry that needed to be used up, we had this Brie, fig and pecan concoction for dinner tonight along side some home grown lettuce. It took all of my self control to not eat the entire thing before Chris got home for dinner! You could substitute any dried fruit, jam and nut with this and I imagine it would taste equally deliciousness. What wouldn’t taste good with melted brie and buttery puff pastry? Orange and walnut would also be a festive option.Give it a try! It can be made in a pinch!
Brie, Fig & Pecan Puff Pastry:
- I sheet puff pastry
- 1 wheel brie
- 15 dried figs, chopped
- About two tablespoons fig jam
- Handful of coarsely chopped pecans
- Drizzling of balsamic vinegar
- Preheat oven to 375.
- Line a baking tray with parchment paper and place puff pastry on top.
- In a medium mixing bowl, combine figs, fig jam, most of the pecans and the balsamic vinegar.
- Slice the wheel of brie in half.
- Make a tower alternating brie and fig/pecan in the middle of the puff pastry.
- Pull corners of the pastry up around the brie/fig/pecan tower like you’re wrapping a present. Make sure the brie is completely enclosed so it doesn’t melt out, pinching the corners at the top.
- Drizzle with olive oil and sprinkle chopped pecans on chop and a while dried fig.
- Bake 25 -35 minutes until puff pastry is golden brown and dry to the touch. Read puff pastry package instructions for cooking tips.
- Serve with sliced apples in place of crackers.
Enjoy and have a great week! -Addie
A few pictures below of our last fig haul of the year taken a few weeks ago.
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